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Slow Roasted Lamb Pappardelle

saw a version by mat moran, couldnt see all the ingredients so made this one and its really tasty and filling.

Small lamb boneless shoulder roast
1 onion roughly chopped
1 carrot diced
1 stick celery diced
1 tablespoon crushed garlic
1½ cups red wine
1½ cups beef stock
Fresh thyme
Fresh parsley
Fresh peas (cooked)
Either fresh pappardelle, store baught, home made or fresh lasagne sheets in the fridge section of the supermarket cut into thick ribbons.

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heat 1 tbsp olive oil in a pan
add the celery garlic onion and carrot, cook for 5 mins transfer to a baking tray
sear the lamb in the same pan till nicely browned
lay herbs over the vegies in the pan, top with lamb
deglaze the pan with the red wine and add the stock
pour over the lamb
cover with foil and cook 4 hours or so on 180c
once the meat is cooked break apart into chunks, add to a pan
pour in some of the juices, enough to make a good sauce
heat through and thicken the sauce, if nessacary with a little cornflour and water mixture and season the lamb sauce
-----------------
to serve
place cooked pappardelle in a bowl or on a plate
sprinkle with cooked peas
top with the lamb and sauce
top with parmesan, shaved or grated

No Rating

Preparation Time: 5H

Cooking Time: 4H15M

breezy July 2010

This recipe is super yummy! I used fresh organic ingredients and it was restaurant quality!

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Honeypot March 2010

This looks yummy - love lamb :)

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